An Umbrian Easter - In Person
A hands-on in-person cooking class. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.
Easter is celebrated in Italy with processions, religious festivals, and especially with traditional foods local to regions, towns, and even families. This Easter, savor the central Italian flavors of the Umbria region - a land of lush green hills, medieval fortresses, and culinary traditions. Viola takes great delight in the recipes of her Umbrian childhood, and she is here to share her favorite family recipes with you.
You'll make a Torta di Pasqua - a light and fluffy domed cheese bread, served with slices of cold cut coppa meat. A bright green Scafata stew highlights the best produce of the Umbrian countryside: fava beans, artichokes, peas, and baby chard. Last but not least, you'll make a melt-in-your-mouth, creamy, lemony lamb fricassea that will taste like the essence of springtime.
MENU
Torta di Pasqua con capocollo—Easter Umbrian cheese bread with coppa
Scafata—Fava, artichokes, peas and baby chards stew
Agnello in fricassea—Tender lamb shoulder with egg and lemon sauce
This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18 Reasons, The Civic Kitchen, and Milk Street year-round, and at the Puglia Culinary Center in the summer. In October of 2021, she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.
